How to cook turbot in the oven with oil, garlic and rosemary, a recipe to be served on the table just out of the oven and accompanied with the refined Bernese sauce to sprinkle on top according to the taste of each guest.
Ingredients for 4 people
- 1 turbot of about 1 kg
- 5 tablespoons of extra virgin olive oil
- 1 sprig of sage
- 1 clove of garlic
- a few sprigs of rosemary
- salt
To accompany:
1 dl of Bearnese or Bernese sauce
How to prepare turbot in the oven
Clean the rumble, remove the entrails and head.
Wash it, dry it and open it like a book, while leaving the central plug.
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Make small incisions on the sides to facilitate cooking.
Put half a clove of garlic and a little rosemary into the incisions, to be removed at the end of cooking.
Lightly salt the turbot, place it on the grill and place it on the very hot oven plate.
Cook the fish for about 30 minutes, turning it over once and greasing it with a sprig of sage dipped in oil.
Remove it from the oven and serve immediately accompanied with the Bernese sauce in the gravy boat.
